Best Roasted Cauliflower Chickpea Salad
A delicious and vibrant salad featuring crispy roasted cauliflower and chickpeas, tossed in a creamy tahini dressing, perfect for any occasion.
Ingredients
For the Salad
- 1 head Cauliflower florets Choose fresh, firm heads for crispy edges when roasted
- 1 can Chickpeas Drain and pat dry to ensure they roast crisp
- 2 tablespoons Olive oil Helps veggies caramelize beautifully
- 1 teaspoon Smoked paprika Adds smoky depth to flavors
- 1 teaspoon Ground cumin Introduces warm, earthy note
- Salt, to taste Enhances all flavors
- Freshly ground black pepper, to taste Enhances all flavors
- 2 tablespoons Lemon juice Brightens the salad with zesty freshness
- 3 tablespoons Tahini Lends creamy richness without heaviness
- 1 clove Garlic Minced for savoriness
- 1 teaspoon Honey or maple syrup Balance acidity
- 1/4 cup Fresh parsley Chopped finely for herbaceous brightness
- 1/4 cup Toasted pine nuts or almonds Adds crunch and buttery finish
- 1/2 cup Crumbled feta cheese Optional, for salty, creamy contrast
Instructions
Preparation
- Preheat your oven to 425°F (220°C). This high temperature ensures your cauliflower and chickpeas will get beautifully roasted and crispy.
- Cut the cauliflower into florets, aiming for uniform sizes to ensure even roasting. Add the florets to a mixing bowl.
- Drain, rinse, and pat the chickpeas dry with a paper towel. Add them to the mixing bowl with the cauliflower.
- Drizzle the cauliflower and chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. Toss evenly.
Cooking
- Spread the seasoned cauliflower and chickpeas in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes, stirring halfway through.
- While the vegetables roast, combine tahini, lemon juice, minced garlic, honey or maple syrup, salt, and pepper in a bowl. Whisk until smooth.
Assembly
- Once the cauliflower and chickpeas are golden and crispy, take them out of the oven and let cool slightly. In a large bowl, combine with the chopped parsley and toasted nuts.
- Pour the tahini dressing over the salad mixture and toss gently to combine.
- Garnish the salad with crumbled feta cheese if desired.
Notes
For a nut-free alternative, sunflower seed butter can provide a similar creaminess. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 3gSodium: 400mgFiber: 10gSugar: 5g
Tried this recipe?Let us know how it was!